Mayo
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INGREDIENTS
- 1 Whole egg
- 1/2 c Vegetable oil
- 1/2 ts Salt
- 1/2 c olive oil
INSTRUCTIONS
Blend together egg and salt in food processor; add oil in a steady stream until emulsified. However, I seldom make plain mayo. My preferred variations are: Basil Aioli: To the egg and salt, add 1/4 C. packed fresh basil leaves and 1 clove garlic. Lemon Dill: To egg and salt, add 1 Tbsp. lemon juice, 1 tsp. grated lemon zest, and 1/4 C. packed fresh baby dill. Posted to FOODWINE Digest 08 Oct 96 From: Rachel Hile Bassett
NOTES
racogak
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (147g) | ||
| Recipe Makes: 1 | ||
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| Calories: 952 | ||
| Calories from Fat: 937 (98%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 104.1g | 139 % | |
| Saturated Fat 10.5g | 52 % | |
| Monounsaturated Fat 67.4g | ||
| Polyunsanturated Fat 23.9g | ||
| Cholesterol 186.1mg | 57 % | |
| Sodium 63.5mg | 2 % | |
| Potassium 97mg | 3 % | |
| Total Carbohydrate 2.3g | 1 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 1.5g | ||
| Protein 5.9g | 8 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 952
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